Brooklyn Fare Now Has Room for Eighteen

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Photo: Hannah Whitaker/New York Magazine

Since the minuscule Brooklyn Fare opened last summer, its single table’s twelve communal seats have been booked months in advance. But in what constitutes a major expansion, the dining room’s been beefed up so it can comfortably accommodate six more guests. That means chef César Ramirez can now serve his beloved tasting menu ($135) to 40 guests a night, and he’ll also open up Sundays and Mondays for groups of ten to twelve. The menu has grown, too — from fifteen to twenty courses, including canapés, and, this week, the scallops with corn purée and pork belly pictured — and will soon offer wine pairings. The courses on offer will change nightly; read on for a sample menu.

Tomatoes three ways



Scallops with corn puree and pork belly



Poached egg with cod cheek and sugar snap pea puree



Local tilefish in a Thai bouillabaisse



Langoustine with fois gras and cabbage



Homemade ravioli with rabbit



Veal with mustard greens and asparagus sauce



Champagne sorbet with coconut and kaffir lime



Strawberries with yogurt sorbet.


Brooklyn Fare, 200 Schermerhorn St., nr. Hoyt St., Downtown Brooklyn; 718-243-0050.